Ginger Cookie And Cream Cheese Pear Salad Recipes

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PRETTY PEAR SALAD



Pretty Pear Salad image

Sweetened cream cheese is a simple and satisfying way to dress up canned pears. Plus, they look so pretty on the table. For a different twist, you can use canned peaches in place of the pears.-Barb Marshall, Pickerington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 4

2 cans (one 16 ounces, one 29 ounces) pear halves
1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
1/2 cup seedless grapes, halved

Steps:

  • Drain the pear halves, reserving 1 tablespoon of syrup. In a small bowl, beat the cream cheese, sugar and reserved syrup until smooth. Fill pear halves; top with grapes.

Nutrition Facts :

PEAR-GINGERSNAP CHEESECAKE



Pear-Gingersnap Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Number Of Ingredients 15

8 ounces gingersnaps (about 30 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
For the pear:
2 tablespoons unsalted butter
2 firm Bosc pears, peeled and cut into 1/2-inch wedges
1 tablespoon granulated sugar
3 tablespoons molasses
For the filling:
2 8-ounce packages Neufchatel cheese, at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups sour cream

Steps:

  • Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
  • Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
  • Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
  • Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

PEAR GINGER CRUMBLE



Pear Ginger Crumble image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
  • For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
  • Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams

PEAR & HAZELNUT SALAD WITH CRYSTALLIZED GINGER DRESSING



Pear & Hazelnut Salad With Crystallized Ginger Dressing image

A beautiful fall salad for those Indian summer night. Believe this may have came from an old Sunset Magazine.

Provided by Debbwl

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup hazelnuts
1/2 cup balsamic vinegar
3 tablespoons honey
3 tablespoons crystallized ginger
2 lbs bartlett pears, fully ripe works best
2 tablespoons lemon juice
1 head butter lettuce, rinsed and dried

Steps:

  • Spread hazelnuts in a shallow baking pan and toast in 350 oven until pale golden about 10 minutes. Let cool slightly, then rub off as much of skins as possible with your fingers. Chop nuts coarsely and set aside.
  • In small bowl, stir together vinegar, honey and ginger, set aside. Halve and core the pears, brush cut sides with lemon juice. Line plates with lettuce leaves, arrange pear halves, cut side up on lettuce. Spoon on dressing and sprinkle hazelnuts.

PEAR GINGER SOY SALAD



Pear Ginger Soy Salad image

Very tasty salad - people always gobble this one up! This recipe can be modified based on your preference and liking of ginger and garlic.

Provided by Jen

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 red onion, chopped
1 orange bell pepper, chopped
cooking spray
¼ cup olive oil, divided
1 teaspoon minced garlic, or to taste
1 teaspoon minced fresh ginger, or to taste
2 pears, cut into bite-size chunks
¼ cup ponzu sauce (citrus soy-based sauce), divided
1 (12 ounce) bag mixed salad greens, or to taste
1 cucumber, chopped

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Spread onion and bell pepper in the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven until golden, about 15 minutes.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir garlic and ginger in the hot oil until garlic begins to brown slightly, 2 to 3 minutes. Add pears to garlic mixture and cook until pears are evenly coated in oil, about 1 minute. Reduce heat to medium-low and pour 1 tablespoon ponzu over pears; cook until pears begin to brown, 5 to 10 minutes. Add more garlic and ginger if desired.
  • Mix remaining 3 tablespoons olive oil and 3 tablespoons ponzu in a small saucepan; bring to a boil. Add garlic and ginger if desired. Remove saucepan from heat and cool.
  • Combine greens, cucumber, onion, bell pepper, and pears in a bowl; drizzle with ponzu-olive oil mixture. Toss salad to evenly coat.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 403.6 mg, Sugar 11.5 g

GINGER DIP WITH APPLES AND PEARS



Ginger Dip with Apples and Pears image

This cream cheese dip sings with fruit flavors!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 12

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1 cup plain low-fat yogurt
1/4 cup honey
2 teaspoons grated gingerroot
1 can (8 ounces) crushed pineapple in juice, drained
1 tablespoon orange juice
1/3 cup water
2 pears
2 red apples
2 golden apples
1 tablespoon slivered almonds, toasted and finely chopped

Steps:

  • Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
  • Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
  • Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.

Nutrition Facts : Calories 165, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 70 mg

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.

GINGER-PEAR SAUCE



Ginger-Pear Sauce image

Provided by Molly O'Neill

Categories     condiments

Time 2h

Yield Eight cups

Number Of Ingredients 3

6 pounds firm pears, peeled
1/2 cup grated fresh ginger
2/3 cup sugar

Steps:

  • Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams

GINGER-PEAR CHEESECAKE CUPS



Ginger-Pear Cheesecake Cups image

Here's cheesecake deliciousness-in easy-to-make dessert-cup form. Get some pear slices and gingersnaps and we'll take you through it, step by step.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 can (15-1/4 oz.) pear slices in juice, undrained
12 gingersnaps
1/4 cup PHILADELPHIA Cream Cheese Spread
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Drain pear slices, reserving 1/4 cup of the juice.
  • Crush cookies; sprinkle half of the crushed cookies evenly into 4 dessert cups.
  • Stir together cream cheese spread and reserved pear juice in medium bowl. Stir in whipped topping; spoon evenly over crushed cookies in dessert cups. Top with pear slices and remaining crushed cookies.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 20 g, Protein 2 g

GINGER COOKIE AND CREAM CHEESE PEAR SALAD



Ginger Cookie and Cream Cheese Pear Salad image

Easy, flavorful and just so unique. This goes great with roasted pork, chops, grilled chicken, or just about anything. It makes a wonderful starter salad. I wish I knew who invented this, but looked around on the web and so so many versions. This - was the - base of this recipe and then a few changes. But it came from a small town Mississippi cookbook while visiting a few years ago. I love it.

Provided by SarasotaCook

Categories     Pears

Time 25m

Yield 4-6 Individual Salads, 4-6 serving(s)

Number Of Ingredients 10

4 pears, I like anjour pears (cored and cut into wedges, about 4 slices per half, leave the skin on)
1/2 head romaine lettuce, rough chopped
1/2 head iceberg lettuce, rough chopped
4 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise (NO Miracle Whip or low fat)
16 gingersnaps, not the soft cookies, the hard crispy ones (10 for the dressing, 6 for the garnish)
1 cup chopped pecans
2 teaspoons honey
3 tablespoons orange juice
1 tablespoon minced shallot, fine chopped

Steps:

  • Gingersnaps -- Just add all the cookies to a baggie and crush with a rolling pin or meat mallet. You can also use a food processor, but the baggie is so much easier. About 2/3 will go to the cream cheese dressing and 1/3 for a garnish. Just set to the side.
  • Cream Cheese Dressing -- In a small bowl, mix the cream cheese, mayonnaise and add 2/3 rd's of the ginger snaps, Mix well to combine. Set to the side room temperature.
  • Dressing -- Mix the honey, orange juice and shallot. Once again, set to the side.
  • Pears -- Peel the pears and cut into wedges.
  • Salad -- In a medium size bowl, add the iceberg, romaine and a couple of tablespoons of the dressing and toss lightly.
  • Plating -- For each plate, add the dressed lettuce, then top with 1 pear (or about 8 slices per plate) sliced in wedges and plated in a spiral around the center of the plate. Then, in the center add a spoon of the cream cheese mixture. Drizzle a little of the dressing over the pears and top with the chopped pecans and remaining gingerbread cookies.
  • ENJOY! It is a sweet starter salad but it is absolutely great with the tangy cream cheese.

Nutrition Facts : Calories 561.6, Fat 34.6, SaturatedFat 8.9, Cholesterol 32.6, Sodium 321.4, Carbohydrate 62, Fiber 10.9, Sugar 29.2, Protein 8.6

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